Chicken Shawarma

In a large mixing bowl, combine olive oil, lemon juice, minced garlic, salt, ground cumin, smoked paprika, freshly ground black pepper, ground cardamom, and ground cinnamon. Whisk well to combine.

Add the chicken to the bowl or a zip-top bag, ensuring it's well coated with the marinade. Seal and shake well or stir to coat the chicken evenly.

Marinate in the refrigerator for at least 1 hour, or preferably overnight, and up to 24 hours for the flavors to develop.

Preheat your oven to 400°F (200°C). If you're using an outdoor grill or a grill pan, preheat it over medium heat.

Arrange the marinated chicken pieces on a baking tray lined with foil or parchment paper, ensuring they are spaced out and not touching each other.

Cook the chicken until the internal temperature reaches 165°F (74°C). In an oven, this usually takes about 30 minutes, flipping halfway through. On a grill or grill pan, the time can vary—turn the chicken occasionally to prevent burning and ensure even cooking.

Remove the chicken from the heat and let it rest for 5 minutes before slicing.

Optional: For a crispier texture, heat 1 tablespoon (or 15 ml) of oil in a skillet over medium heat. Add the sliced chicken and sauté for about 5 minutes until the edges are slightly crispy.

Serve in pita bread, garnished with lettuce, tomato, onion, pickles, and a drizzle of garlic yogurt sauce or tahini sauce.